Stuffed Italian Sausage & Apple Butternut Squash (Anti-Inflammatory Fall Recipe)

Bring the flavors of autumn straight to your table with this hearty Stuffed Italian Sausage & Apple Butternut Squash, a dish that balances savory sausage, crisp apples, and tender squash in every comforting bite.

Introductions

For a cozy autumn harvest feel, this Stuffed Italian Sausage & Apple Butternut Squash is the perfect blend of sweet and savory. Roasted butternut squash boats cradle a flavorful mix of Italian sausage, tart Granny Smith apple, onion, and warm herbs for a meal that tastes like fall. You can easily make it gluten-free by using gluten-free panko breadcrumbs or lighten it up by swapping in chicken or turkey sausage.

🌿 Mindful Morsel

Butternut squash is a true anti-inflammatory superstar, rich in vitamin A, beta-carotene, and antioxidants that help combat inflammation and support immune health. Paired with crisp apples and earthy sage, this dish brings warmth, nourishment, and seasonal balance to your table while keeping you grounded through the changing weather.

Recipe Information

  • Serves: 4–6

  • Prep Time: 10–15 minutes

  • Cook Time: 25–45 minutes

  • Total Time: 35–60 minutes

  • Calories per Serving: ~420 (based on 16 oz mild Italian sausage)

Ingredients

  • 1 butternut squash

  • 16 oz Italian sausage (cased or uncased, mild or spicy)

  • 1 medium–large Granny Smith apple

  • 1 yellow onion

  • 3 garlic cloves (or jarred garlic)

  • ½ cup panko breadcrumbs (regular or gluten-free)

  • ½ cup dried cranberries

  • 2 Tbsp olive oil

  • 1 tsp dried sage

  • Salt and pepper, to taste

Instructions

  1. Prep the squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Use a knife to lightly score the flesh in a crosshatch pattern about an inch deep, then scoop out some of the flesh to form a shallow “boat.”

  2. Roast: Brush the cut sides of the squash with olive oil, then season generously with salt and pepper. Place the halves cut-side up in an oven-safe dish and roast for 25–45 minutes, or until the squash is fork-tender.

  3. Cook the filling: While the squash bakes, dice the onion and apple, and mince the garlic. If using cased sausage, remove the casings, then add the sausage to a skillet over medium-high heat. Break it apart with a spatula as it cooks until browned and fully done.

  4. Add aromatics: Stir in the garlic, sage, onion, and apple. Cook for about 5 minutes, stirring occasionally, until the apples and onions have softened and everything is well combined.

  5. Combine: Add the panko breadcrumbs and dried cranberries to the skillet. Stir until evenly mixed and warmed through, then remove from heat. Add a splash of water to the mix if a little dry.

  6. Stuff and bake: Once the squash is tender, remove it from the oven and spoon the sausage mixture into each half, filling the cavities generously. Return the squash to the oven and bake for an additional 5–10 minutes to meld the flavors together.

  7. Serve: Slice the stuffed squash halves into halves or thirds and serve warm. Enjoy the perfect bite of fall comfort!

Tips/Notes

  • For a gluten-free version, use gluten-free panko breadcrumbs.

  • Swap in chicken or turkey sausage for a lighter take.

  • Add a handful of chopped spinach or kale to the filling for an extra nutrient boost.

  • Leftovers reheat beautifully in the oven or air fryer, just cover with foil to prevent drying.

Social Media Callout

Cozy up your feed this fall! Snap your #StuffedSausageAndAppleSquash creation and tag @mmmindfulmorsels, we love seeing your mindful, seasonal masterpieces!

Shop this Recipe

As an Amazon Associate, I earn from qualifying purchases.